Bowland Cheese Making

[sol43]

Hi
I'm a new but enthusiastic cheesemaker - variable results so far and still experimenting, but my ultimate goal is to make a cheese similar to the Bowland Cheese I had in the UK:
http://www.cookipedia.co.uk/wiki/index.php/Bowland_cheese 
Has anyone any suggestions as to what amounts of apples and sultanas to use?  What stage of the process should I add them - I don't want to stir up my curds and destroy them!  The finished cheese is rolled in cinnamon, which shouldn't be too much of a challenge...It tastes wonderful and I can recommend it if you can produce something similar.  If you can...please share it!
Thanks

[dthelmers]

I'd add the fruit after salting the curds, before the final press. that seems to be the point that additions are made to cheddared cheeses.
Dave in CT

[sol43]

Thanks Dave.  I'm working on the base and the cheddaring process - when I know these are working I'll try adding them as you suggest.  Appreciate your help!